1 large Japanese cucumber 2 shallots, thinly sliced
1 Thai or Serrano chilie 1/3 cup white vinegar
2 tsp brown 1 tsp salt
Cilantro leaves, for garnish
Place cucumber, shallot, and chili slices in a small bowl. Heat the vinegar, sugar and salt in a small saucepan, stirring, until mixture reaches a boil and sugar is dissolved, about 3 minutes. Remove from the heat, cool to room temperature, and then pour over cucumber mixture. Garnish with cilantro leaves and set aside.